In a medium saucepan over medium-high heat, melt 1 ¼ cups of butter, stirring constantly until it transforms into a deep, honey color, about 5-7 minutes.

Once browned, remove from heat and allow the butter to cool to room temperature until solidified.

While the butter cools, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.

In a large mixing bowl, add the cooled brown butter along with ½ cup of granulated sugar and ½ cup of brown sugar. Beat mixture on medium speed for about 1 minute until creamy.

Add 2 large eggs and 1 teaspoon of vanilla extract, continue beating for 2-3 minutes until light, fluffy, and pale.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ¾ teaspoon of salt. Gradually incorporate dry mixture into wet ingredients until just combined.

Gently fold in 2 cups of semi-sweet chocolate chips until evenly distributed in the dough.

Take about ¼ cup of dough and form it into balls, placing them on baking sheets about 2 inches apart.

Bake in the preheated oven for 8-10 minutes, watching for golden edges while the centers remain soft.

Once baked, remove from the oven and let them cool on the baking sheets for about 2-3 minutes before transferring to wire racks.